About: Bakkwa

Facets (new session)
Description
Metadata
Settings
- Rule:
- Inverse Functional Properties:
- "Same As":

About: Bakkwa Goto Sponge NotDistinct Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)
QRcode icon

http://dbpedia.demo.openlinksw.com/describe/?url=http%3A%2F%2Fdbpedia.org%2Fresource%2FBakkwa

Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 °C (122 to 140 °F) to a final water activity between 0.60 and 0.69. * Different kinds of bakkwa on display, Hong Kong *

Attributes	Values
rdf:type	Thing software Food yago:WikicatChineseNewYearFoods yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Substance100020090
rdfs:label	Bakkwa (en) Bakkwa (es) Bakkwa (fr) Bakkwa (in) 바꾸앙 (ko) Bakkwa (pt) 肉乾 (zh)
rdfs:comment	바꾸앙(민난어: bah-koaⁿ, 중국어 간체자: 肉干, 정체자: 肉乾, 병음: ròugān 러우간[])은 달콤·짭조름한 중국식 마른고기이다. 돼지고기, 쇠고기, 양고기 등을 향신료, 설탕, 소금과 간장으로 양념해 섭씨 50~60도에서 건조해 만든다. (ko) 肉乾、肉脯，是指經醃製及乾燥處理後的肉類，通常以雞肉、豬肉或牛肉製成（雞肉乾、豬肉乾或牛肉乾）。肉乾大多被摺疊包裹在幾片白色吸油紙裡。為保存一段更長的時間，通常會以真空為主。經過這種處理後，肉乾能夠保存一段很長的時間。肉乾在臺灣、中國、馬來西亞和新加坡等國家，深獲華人家庭喜歡，是很有象徵性的過年禮，也常作為過年必吃食品。 (zh) Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 °C (122 to 140 °F) to a final water activity between 0.60 and 0.69. Different kinds of bakkwa on display, Hong Kong * (en) El bakkwa o rougan es un tipo de carne seca china dulce-salada parecido al jerky que se elabora con forma de láminas planas y finas. Suele hacerse de cerdo. Se cree que surgió a partir de una conserva de carne y técnica de preservación empleada en la antigua China y que aún sigue practicándose en algunos lugares de influencia hoklo. (es) Le bakkwa, aussi appelé rougan (肉干), est un morceau de viande séchée sucré-salé issu de la cuisine chinoise. Originaire du Fujian, il est considéré comme une sucrerie. Le bakkwa est fabriqué en suivant une ancienne méthode de conservation chinoise. La méthode principale consiste à faire sécher sur une plaque, entre 50 et 60 °C, des morceaux de bœuf, de porc ou de mouton, préparés avec des épices, du sucre, du sel et de la sauce soja. Il existe de nombreuses variétés de bakkwa, comme le shafu, moins déshydraté, moins sucré et plus clair. Le bakkwa est présenté en fines tranches carrées. * * (fr) Bakkwa, juga dikenal sebagai rougan (肉干) atau lazim dikenal di Indonesia dengan sebutan dendeng babi manis, adalah penganan daging kering Tionghoa mirip dendeng, dengan citarasa asin dan manis. Hidangan ini berasal dari provinsi Fujian di Tiongkok, di mana hidangan ini dianggap sebagai hidangan khas Hokkian. Meskipun ada pula jenis yang menggunakan daging sapi, kebanyakan bakkwa dibuat dari bahan daging babi. (in) Bakkwa (ou "bak kwa", 肉干, em língua chinesa ou mandarim) ou "rougan" (ou "rou gan", 肉干, em língua hokkien), é uma forma de conservação de carne tradicional da China, em que a carne de vaca, porco ou carneiro é curada com açúcar, sal, molho de soja e especiarias e depois seca e grelhada; ambas as expressões significam “carne seca”. Esta iguaria é originária da província de Fujian, mas tornou-se um prato favorito em Singapura e na Malásia, especialmente durante o Ano Novo Chinês. (pt)
foaf:name	Bakkwa (en)
name	Bakkwa (en)
foaf:depiction
dcterms:subject	Taiwanese cuisine Hong Kong cuisine Chinese New Year foods Chinese meat dishes Dried meat Macau cuisine Indonesian cuisine Malaysian cuisine Singaporean cuisine
Wikipage page ID	47836906 (xsd:integer)
Wikipage revision ID	1116160889 (xsd:integer)
Link from a Wikipage to another Wikipage	Bee Cheng Hiang Beef Rousong Fujian Mutton Malaysia Chinese cuisine Singapore Dendeng Pork Taiwanese cuisine Jerky Hong Kong cuisine Dried meat Dried shredded squid Chinese New Year foods Chinese meat dishes Dried meat Macau cuisine Water activity Indonesian cuisine Malaysian cuisine Singaporean cuisine China Chinese New Year Meat preservation
sameAs	Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa Bakkwa
showflag	poj (en)
dbp:wikiPageUsesTemplate	dbt:Chinese_New_Year dbt:Macanese_cuisine dbt:Commons_category dbt:Convert dbt:Infobox_Chinese dbt:Infobox_food dbt:Portal_bar dbt:Reflist dbt:Short_description dbt:Spoken_Wikipedia dbt:Transl dbt:IPAc-cmn dbt:Indonesian_cuisine dbt:Malaysian_cuisine dbt:Singaporean_cuisine dbt:Taiwanese_cuisine dbt:Barbecue dbt:Hong_Kong_cuisine
thumbnail	wiki-commons:Special:FilePath/Bak_kwa.jpg?width=300
alternate name	Rougan (en)

Faceted Search & Find service v1.17_git139 as of Feb 29 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 08.03.3330 as of Mar 19 2024, on Linux (x86_64-generic-linux-glibc212), Single-Server Edition (378 GB total memory, 60 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software